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Sweet and Sour Meatballs II

By: Pam Somers

"The hearty taste of seasoned beef and the flavors of sweet and sour distinguish these meatballs. Make this for a special occasion as an appetizer or for every-day dinner."

Rate/Review | Read Reviews (21)

What to Drink?
	Zinfandel
	Beer

Prep Time:
20 Min

Cook Time:
45 Min

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 120 meatballs

Ingredients

3 pounds ground beef
1/3 cup dried onion flakes
1 1/2 cups dry bread crumbs
1 tablespoon salt
1 teaspoon ground nutmeg
3 eggs
3/4 cup milk
1 cup cider vinegar
2 cups brown sugar, firmly packed
2 tablespoons mustard powder
1 cup water, divided
2 tablespoons cornstarch

Directions

To make meatballs: In a large bowl, combine beef, onion flakes, bread crumbs, salt, nutmeg, eggs and milk.
Preheat oven to 400 degrees F (200 degrees C).
Shape mixture into 1 inch balls, and place into a 9x13 inch baking dish; bake in preheated oven for 10 minutes. Lower heat in oven to 350 degrees F (175 degrees C).
To make sauce: In a large saucepan over medium heat, mix vinegar, sugar, mustard and 1/2 cup water; bring to a boil, and boil for 1 minute. Mix cornstarch and 1/2 cup water; add to saucepan, and boil for 1 minute more.
Add sauce to cooked meatballs, and bake in preheated oven for 45 minutes, basting occasionally.